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Breaded Sea Scallops Recipe

From Willow Grove, Pennsylvania, Martina Preston writes, "I never liked seafood until my husband urged me to try scallops, and now I love them. He says my breaded version is the best he's ever had." TIP: "I put them on a paper-towel-topped plate to soak up excess oil," Martina notes.

TOTAL TIME: Prep/Total Time: 15 min.YIELD:2 servings

Breaded Sea Scallops Recipe

From Willow Grove, Pennsylvania, Martina Preston writes, "I never liked seafood until my husband urged me to try scallops, and now I love them. He says my breaded version is the best he's ever had." TIP: "I put them on a paper-towel-topped plate to soak up excess oil," Martina notes.

TOTAL TIME: Prep/Total Time: 15 min.YIELD:2 servings

Ingredients

1 large egg

1/3 cup mashed potato flakes

1/3 cup seasoned bread crumbs

1/8 teaspoon salt

1/8 teaspoon pepper

6 sea scallops (about 3/4 pound)

2 tablespoons all-purpose flour

2 tablespoons butter

1 tablespoon canola oil

Directions

1.In a shallow bowl, lightly beat egg. In another bowl, toss potato flakes and bread crumbs with salt and pepper. In a third bowl, toss scallops with flour to coat lightly. Dip in egg, then in potato mixture, patting to adhere.

2. In a large skillet, heat butter and oil over medium heat. Add scallops; cook until golden brown and scallops are firm and opaque, 2-3 minutes per side.
Yield: 2 servings.